Dr. Jaglas Apple-Mallow Elixir. A sweet spiced liqueur made from apples and mallow blossoms, 25% vol – the dessert liqueur from the Berlin apothecary bottle.
Dr. Jaglas Apple-Mallow Elixir is a dessert liqueur from Berlin: apples and mallow blossoms with licorice, cardamom, clove, coriander, cinnamon, and star anise, carefully matured, 25% vol, 500 ml in an apothecary bottle. Not an apple schnapps, not a bitter, not a winter liqueur just for December – it is a sweet spiced liqueur that tastes of apple with a hint of the Orient, served over ice, as a spritz, or drizzled over sorbet.
Apple-Mallow Elixir by Dr. Jaglas is the sweet variety in a range that otherwise consists of bitters – the bottle that helps these elixirs appeal even to those who prefer something sweet after a meal. The liqueur was originally developed as a special edition for DIE ZEIT, and it remained in the range because it stayed in demand. A summer evening, sorbet on the table, and instead of cream, a spoonful of elixir: apple first, then the subtle acidity of the mallow, then cardamom, cinnamon, and star anise that carry the apple to the East.
Sweet from the apple, gently tart from the mallow, with cardamom and star anise in the background
The liqueur tastes of apple first, clear and sweet, then the mallow follows with a pleasant acidity, and the spices linger for a long time. Mallow is the pink blossom traditionally infused as tea in apothecary kitchens – here, it lends freshness to the apple. Licorice prolongs the sweetness, while cardamom, clove, coriander, cinnamon, and star anise give the whole thing the touch of the Orient that Dr. Jaglas attributes to the elixir. "Sweet" is the right word: smooth, sugary, and, at 25% vol, significantly lighter than the house bitters.
According to the manufacturer, caramel coloring, artificial dyes, and preservatives are excluded; the color comes from the apple, blossoms, and spices. Those who prefer something bitter after a meal should reach for the Artichoke Elixir – the Apple-Mallow Elixir is the bottle for people who like liqueur and avoid bitters.
On ice, as a spritz with Prosecco, over sorbet and ice cream, or warm in apple juice
Straight at room temperature or on ice, two to four centiliters in a small glass is the easiest way to serve it. As a spritz, mix one part elixir with three parts Prosecco, ice, and an apple slice; for a long drink, top two centiliters with tonic. It is a spirit with 25% vol and, like all Dr. Jaglas elixirs, is for ages 18 and up.
As a dessert liqueur, it belongs over sorbet and vanilla ice cream, with white chocolate and nuts – the combinations recommended by the manufacturer itself. And it works warm, too: Dr. Jaglas recommends the elixir in hot drinks – a splash in hot apple juice is the obvious choice for winter.
Our tip: Two centiliters over a scoop of lemon sorbet, paired with a few toasted walnuts – the acidity of the sorbet meets the mallow, and the nuts bring out the cinnamon and cardamom.
A new development from the house of Jagla, based on the tradition of maceration
Dr. Jaglas is a Berlin-based manufacturer located at Choriner Straße 40, stemming from an apothecary family that has used monastery recipes and herbal knowledge for its elixirs for decades. The Apple-Mallow Elixir is their latest idea: a new development derived from the centuries-old tradition of macerating herbs, fruits, and blossoms in alcohol.
The liqueur was created as a special edition for DIE ZEIT; due to demand, it is now a permanent part of the range. Dr. Christina Jagla and her father stand behind the recipe; the mallow comes from the apothecary kitchen, where its blossoms have long been used for tea. After careful maturation, apples, mallow, licorice, and spices combine to create a liqueur that brings the pharmacy and dessert together.
The liqueur for dessert and the gift for people who avoid bitters
This elixir is the perfect bottle for dessert: for Sunday cake, summer sorbet, or white chocolate after a Christmas meal. As a gift, it is ideal for those who enjoy liqueur but find bitters too intense. For winter, the Mulled Wine Herb Elixir with cinnamon, clove, and bitter orange is also available; all elixirs can be found on our Dr. Jaglas page. The elixir is not suitable for a Negroni or for those who generally find liqueur too sweet – it is sweet, and it remains sweet, even with tonic.
Apple, mallow blossom, cardamom, and star anise – the sweet dessert liqueur from the Berlin apothecary bottle, for sorbet, spritz, and hot apple juice in winter.
